Let's go
By VicentaLakin
When I was a kid, I became obsessed with the ocean, grew up, and became obsessed with seafood. Busy urban life has left me with a lot of complicated cooking skills, making little seafood after work, having a little chat with lovers, having a little drink, which is the best way to get rid of one day's fatigue! There are people on the beach who look for it, and it's called the little sea, which is the little seafood, like today's theme clam. There's no need for the spotlight. It's so squeaky
Recipe Recommendations
- flower buds 1000g
- scallion white appropriate amount
- ginger appropriate amount
- scallion white appropriate amount
- coriander leaves a small handful
- dried chili 3 only
- salt appropriate amount
- chive green appropriate amount
- garlic appropriate amount
- Green and red pepper appropriate amount
- Hainan Yellow Lantern Sauce 1 small package
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Let's go
1
All spices: the white part of the onions, the green part of the onions, the white part of the onions, the piece of garlic chopping, ginger slices, red peppers cut round, a small set of fragrances (leaved leaves), a small bag of hae-nam yellow lantern sauce, three dry peppers (forgot to film). Then there's a small spoon of white pepper, a raw spoon, a spoon of oil, a spoon of steamed fish oil, salty, sugary。
2
The clams were washed, poured into the frying pan and burned with cold water。
3
Burning to the surface of the water gives rise to bleaching, and with pot shovels slow to push the clams in the pot. At that time, the clams had begun to explode gradually, and the push clams could wash out the sea sand inside the clams。
4
After a few pushes, the clams explode。
5
When the water boils completely, the fire shuts down, and the clams are pulled out with a spoon。
6
The boiler oil (more oil) burns to 7-8% heat. It's about two centimeters close to the oily surface
7
First the garlic and the ginger, then the fire will be slightly increased and the fire will be turned up。
8
Then we'll dry the chili, we'll fry it a few times, and then we'll get the white part of the onion. And then the onion goes down, and the scent goes up。
9
Then the flower clam that flies in the water before it is poured into the clam, and it is immediately turned (like a restaurant chef who does not use a boiler to roll it up) so that the material and the clam that explodes in the past can be mixed。
10
Pour in the wine, keep the pot upside down. And do not use a pot shovel for the whole journey, otherwise the raisins will be blown off, and when they turn into vegetables, the plate will be empty, and the meat will be on the bottom。
11
One side of the pot and one side of the tank。
12
One side of the pot and one side down into steam fish oil。
13
You're going to have to go down and smoke。
14
It's time for all the onions to fall down, then into the onions, and drop a few drops of white wine
15
GO ON WITH THE HOT POT AND GO DOWN TO THE RED PEPPER RING, WHITE PEPPER POWDER, SALT, SUGAR. A LITTLE BIT MORE SUGAR, SO IT'S GOOD, IT'S A SPOON FULL OF KFC POTATOES. OF COURSE IT'S YOUR TASTE。
16
Finally, the fragrance leaves go down and the pot continues a few times, so that the fragrances can fit in。
17
Get out of the pan and spread into the onion green. Eat while it's hot
18
We'll make a little wine with a bad conch made the night before! When you're cooking, it tastes good and doesn't fall off the meat without a shovel.Let's go Make Tips
1. Do not use a spatula for stir-frying; rely entirely on tossing the wok.
2. Add a few drops of white wine to enhance the aroma and remove any fishy odor.
3. Use high heat and toss the wok quickly to stir-fry to prevent the clam meat from becoming tough.
4. You can add a small amount of water during the stir-frying process.
5. The ginger should be peeled. Ginger skin is very cooling in nature, and seafood is also cooling; peeled ginger can help neutralize the cooling nature of the ingredients.